Description

Pumpkin Crème Brûlée Cheesecake Bars combine the creamy richness of cheesecake with warm pumpkin spices and a crisp caramelized sugar topping. These bars deliver a delightful contrast of smooth texture and sweet crunch, making them an irresistible fall dessert perfect for sharing at gatherings or cozy nights in.

Ingredients

Scale

Crust

1 1/2 cups graham cracker crumbs (can substitute gluten-free graham crackers or almond flour for gluten-free version)
6 tablespoons unsalted butter, melted
2 tablespoons granulated sugar

Pumpkin Cheesecake Filling

16 oz (450 g) cream cheese, room temperature
3/4 cup granulated sugar
1 cup pumpkin puree (fresh or canned)
3 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Crème Brûlée Topping

3/4 cup heavy cream
1 teaspoon vanilla extract
1/4 cup granulated sugar (for caramelizing)

Instructions

Prepare the Crust: Mix the graham cracker crumbs with melted butter and sugar until well combined. Press firmly into the bottom of a lined baking pan to form an even layer. Bake at 350°F (175°C) for 10 minutes to set the crust, then remove and let cool slightly.
Make the Pumpkin Cheesecake Filling: Beat the cream cheese until smooth. Add the granulated sugar, pumpkin puree, eggs, vanilla extract, cinnamon, nutmeg, and ginger. Mix until the filling is creamy and smooth with no lumps.
Bake the Cheesecake Layer: Pour the filling over the prepared crust and bake at 325°F (160°C) using a water bath for 50-60 minutes, or until the edges are set but the center still jiggles slightly. Remove from oven and cool to room temperature.
Add the Crème Brûlée Topping: Gently heat the heavy cream with vanilla extract until warm (do not boil). Pour evenly over the cooled cheesecake bars. Refrigerate for at least 4 hours or overnight to let the topping set.
Caramelize the Sugar: Evenly sprinkle granulated sugar on top of the chilled bars. Use a kitchen torch to caramelize the sugar until golden and crisp. Let cool completely so the caramelized crust hardens before slicing and serving.

Notes

Use cream cheese and eggs at room temperature to avoid lumps in the filling.
Do not overbake; the cheesecake should be set but still jiggle slightly in the center for creamy texture.
Use a water bath when baking to prevent cracks and ensure even cooking.
Move the kitchen torch in small circles for uniform caramelization.
Allow the bars to cool and chill fully before caramelizing the sugar for best texture contrast.
You can substitute gluten-free graham crackers or almond flour to make the crust gluten-free.
For best results, chill the bars overnight before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 310
Sugar: 20g
Sodium: 180mg
Fat: 22g
Saturated Fat: 13g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: pumpkin cheesecake bars, crème brûlée cheesecake, fall dessert, pumpkin spice dessert, caramelized sugar topping